Cream of Tomato Soup
From Food study, 1917
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
259Calories
11 gProtein
38 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories259 kcal
Protein11 g
Carbohydrates38 g
Fiber5 g
Sugars23 g
Total Fat8.9 g
Saturated Fat4.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol29 mg
Sodium330 mg
Potassium960 mg
Calcium379 mg
Iron1.5 mg
Magnesium66 mg
Phosphorus313 mg
Zinc1.5 mg
Copper0.1 mg
Manganese3.3 mg
Vitamin D2.3 mcg
Vitamin C19 mg
Vitamin A92 mcg
Vitamin E0.8 mg
Vitamin K9.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate31 mcg
Choline62 mg
Caffeine0 mg
Water455 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 132. The excerpt below is the record exactly as published.
CREAM OF TOMATO SOUP. Prepare a half cup of cream of tomato soup, seasoning by heating onion, or cloves, or bay leaf in the milk
Cook this with the app: pantry check, scaling, and the assistant.